1 pound langostino, (I used precooked langostino) (Salad-size
shrimp or chunky diced regular-sized shrimp could also be used.
Additionally, chicken would be a great replacement for the langostino.)
5 ounces pancetta, chopped or small diced (American-style bacon, chopped and fried crisp would also work well.)
1 yellow bell pepper, large diced
1 large onion, medium diced
4 large garlic cloves, minced
1/4 cup chopped sundried tomatoes
4 tablespoons capers
2 tablespoons white balsamic vinegar
1/4 cup chopped fresh parsley
1/8 teaspoon crushed red pepper
2 tablespoons half and half (optional)
salt and pepper, to taste
extra virgin olive oil
freshly grated parmesan cheese (optional)
1 pound pasta (I used bow tie pasta, but other pasta shapes will also work well.)
While prepping vegetables, bring a
pot of water to boil for the pasta. Cook the pasta according to package
directions until al dente.Drain and set aside, reserving 1/4 cup pasta cooking water.
In a large skillet, cook the pancetta, rendering out some of the fat.
When pancetta is just getting a little crisp, add the onion and cook
for 2 or 3 minutes. (Add a drizzle of olive oil if necessary to keep
things from sticking to the pan.)
Add the yellow pepper and garlic and cook for another 3 minutes,
stirring as needed until the vegetables are just slightly past crisp
Stir in the langostino, sundried tomatoes, crushed red pepper, and
the capers. Cook and stir until the langostino has warmed through.
Stir in the parsley, white balsamic vinegar, and half and half (if
using). Add salt and pepper to taste. Toss all ingredients with the
pasta. Drizzle with the reserved pasta water and a little olive oil for
moisture, if needed.
Serve immediately. Can be topped with freshly grated parmesan cheese if desired.